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Tater Tot Hotdish

The Midwest's finest, a classic comfort food filled with veggies and beef, and topped with cheesy tots!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Laura Doerr


  • 1 lb ground beef
  • 1 medium yellow or white onion chopped
  • 3 cloves garlic minced
  • 10 oz bag of frozen mixed veggies
  • 1 cup corn
  • 10.5 oz can cream of mushroom soup
  • 10.5 oz can cream of celery soup
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 32 oz bag frozen tater tots
  • 1 cup shredded sharp cheddar cheese
  • Fresh chopped parsley optional for garnish


  1. Preheat oven to 350°. Spray a 9x13 baking dish, or if your cooking skillet is oven safe and deep enough, you can bake straight from that dish.

  2. In a large skillet over medium heat, brown the ground beef with chopped onions and minced garlic, breaking up the ground beef into crumbles. Once browned, drain excess fat if needed. Stir in mixed veggies, corn, cream soups, salt and pepper. Heat through for about 5 minutes.

  3. Transfer meat mixture to prepared baking dish. Arrange frozen tater tots to cover the top of the hotdish. Bake for 45 minutes or until bubbly. Turn oven off, and turn the broiler on. Broil for a few minutes to crisp up the tots (watch closely to avoid burning). Remove from oven, top with shredded cheddar cheese, return to oven under the broiler just until cheese is melted. Watch closely, it will melt quickly! Top with fresh chopped parsley if desired. Enjoy!

Recipe Notes

I like to throw in a few bonus tots into the meat mixture when I'm stirring in the veggies, because you usually don't need the whole bag to cover the top. I've used regular sized tots and minis, both equally delish!

The addition of seasoned salt vs. regular kosher salt just adds another level of flavor. If you don't have seasoned salt, sprinkle in a few dashes of garlic and onion powder with your regular table salt or kosher salt, but reduce the amount to 1/2 tsp and taste for desired salt level.

Use whatever your favorite cheese is, I think sharp cheddar pairs best with potatoes.